Dijon Mustard Sauce Food

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DIJON MUSTARD SAUCE



Dijon Mustard Sauce image

Dijon Mustard Sauce - a quick and easy creamy sauce using dijon mustard, rosemary, garlic and bacon. Perfect with steak!

Provided by Lee-Ann Grace

Categories     Sauce/Condiment

Time 15m

Number Of Ingredients 7

2 rashers of bacon (finely chopped)
1 tbsp olive oil (if needed)
1 tbsp fresh rosemary leaves (very finely chopped)
1 garlic clove (core removed (see my final recipe note) and crushed)
1¼ tbsp dijon mustard
300 ml pure cream (35% milk fat with no thickeners added)
salt and pepper to taste

Steps:

  • Add the bacon (2 rashers - finely chopped) to the pan that you have just cooked your meat in, plus olive oil (up to 1 tbsp) if the pan is too dry. Fry bacon until lightly browned.
  • Add fresh rosemary leaves (1 tbsp - very finely chopped) and crushed garlic (1 clove - cored and crushed) to the bacon in the pan, then continue to cook for 30 seconds.
  • Add cream (300 ml ) and dijon mustard (1¼ tbsp) to the pan and stir to combine, scraping up any flavour spots from the bottom of the pan. Simmer on low heat for 5 -7 minutes or until sauce is thickened to your liking, remembering the sauce will thicken as it cools.
  • Add salt and pepper to taste then serve.

Nutrition Facts : Calories 316 kcal, ServingSize 1 serving

DIJON PAN SAUCE



Dijon Pan Sauce image

This technique is crucial because it produces a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the fond, some type of liquid, and a small chuck of cold butter.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 2

Number Of Ingredients 4

1 tablespoon pan drippings (fond)
4 teaspoons Dijon mustard
1 cup chicken stock
2 tablespoons cold butter

Steps:

  • Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
  • Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
  • Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 2.6 g, Cholesterol 41.3 mg, Fat 12.1 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 814.9 mg, Sugar 0.5 g

DIJON MUSTARD



Dijon Mustard image

I found this recipe online when I realized that I didn't have any dijon mustard that a recipe called for.

Provided by Mrs. Hughes

Categories     < 15 Mins

Time 5m

Yield 2 tablespoons

Number Of Ingredients 5

1 tablespoon dry mustard
1 teaspoon water
1 teaspoon white wine vinegar ((or 1/2 white wine, 1/2 white vinegar)
1 tablespoon mayonnaise
1 pinch sugar

Steps:

  • Mix all ingredients.

DIJON-STYLE MUSTARD



Dijon-Style Mustard image

Grace note: When freshly blended and cooked, mustard has an acute bitterness and sharpness. This will fade within a few days of making the mustard, as the compounds that create this flavor dissipate.

Provided by Sean Timberlake

Categories     condiment

Time P1DT20m

Yield About two pints

Number Of Ingredients 7

1 c. yellow or brown mustard seeds, or a blend of the two
1 1/2 c. dry white wine
1 c. water
1/2 c. white wine vinegar
1/4 c. dry mustard
1 Tbsp onion powder
1 tsp salt

Steps:

  • Soak the mustard seeds: Combine all ingredients in a quart jar or other sealable nonreactive container. Seal and refrigerate overnight, or up to 24 hours, shaking occasionally to distribute.
  • Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
  • Blend the mustard: Use an immersion blender directly in the jar, or transfer the mix to a blender. Blend until desired level of smoothness.
  • Cook down the mustard: Transfer the blended mustard to a saucepan over medium heat. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by about a third, thick but still thin enough to pour easily. If the mustard becomes too thick, add water or wine a tablespoon at a time until thin enough to pour.
  • Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the mustard in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the mustard into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
  • Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
  • Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
  • Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

PORK CHOPS WITH DIJON SAUCE



Pork Chops With Dijon Sauce image

In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)

Provided by Julia Reed

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

Steps:

  • Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
  • Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
  • Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN WITH CRANBERRY-DIJON MUSTARD SAUCE



Chicken With Cranberry-Dijon Mustard Sauce image

The cranberry- Dijon mustard sauce was originally a dip recipe found on oceanspray.com and switched to a sauce for chicken. Recipe #188835 is identical to the way I prepare homemade cranberry sauce. I try to keep a bag of frozen whole cranberries on hand for these type of recipes. Super easy for a weeknight meal.

Provided by COOKGIRl

Categories     Chicken

Time 1h5m

Yield 1/2 cup

Number Of Ingredients 7

4 chicken thighs, boneless and skinless (other cuts of chicken ok)
grapeseed oil, for frying
salt and black pepper, to taste
1/2 cup cranberry sauce (homemade, please! see recipe link above^^)
1 1/2 tablespoons stone ground dijon mustard
1 tablespoon brown sugar
fresh parsley, for garnish

Steps:

  • Combine sauce ingredients in a small mixing bowl, stirring until blended. Set aside.
  • Pound the chicken pieces to a uniform 1/2" thickness.
  • In a large frying pan, heat up the oil on medium-high heat and season the chicken with salt and pepper. Cook on both sides until golden brown, approximately 10 minutes.
  • Spoon the cranberry-Dijon sauce evenly over the chicken.
  • Cover pan and reduce heat to simmer. Cook approximately 30 minutes or until chicken is tender and cooked through.
  • Garnish chicken with fresh parsley.
  • Serving suggestion: if you want, slice up the chicken and arrange on a serving platter.

CAULIFLOWER WITH DIJON SAUCE



Cauliflower with Dijon Sauce image

Cauliflower, mayo, Dijon mustard, Cheddar cheese: simple and easy. The amounts may be adjusted depending on the size of your cauliflower. The cauliflower may even be left whole, just remove the core before cooking.

Provided by gail

Categories     Side Dish     Vegetables     Cauliflower

Time 15m

Yield 4

Number Of Ingredients 4

1 head cauliflower, separated into florets
½ cup mayonnaise
¼ cup Dijon mustard
1 cup shredded sharp Cheddar cheese

Steps:

  • Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender.
  • In a cup or small bowl, stir together the mayonnaise, and Dijon mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.

Nutrition Facts : Calories 388 calories, Carbohydrate 12.1 g, Cholesterol 46.7 mg, Fat 33.4 g, Fiber 3.6 g, Protein 11.7 g, SaturatedFat 10.6 g, Sodium 788.5 mg, Sugar 3.9 g

DIJON MUSTARD SUBSTITUTE



Dijon Mustard Substitute image

Make and share this Dijon Mustard Substitute recipe from Food.com.

Provided by sahjmom4

Categories     < 15 Mins

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 tablespoon dry mustard
1 teaspoon water
1 teaspoon white wine vinegar ((or 1/2 white wine, 1/2 white vinegar)
1 tablespoon mayonnaise
1 pinch sugar

Steps:

  • Mix all ingredients.
  • Yield: "2 tablespoons".
  • NOTES : For Chinese Mustard for dipping, drizzle a little sesame oil into the Dijon Mustard & mix well.

DIJON MUSTARD BBQ SAUCE



Dijon Mustard BBQ Sauce image

Make and share this Dijon Mustard BBQ Sauce recipe from Food.com.

Provided by CQ Klem

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 3

1/3 cup Dijon mustard
1/3 cup apple cider vinegar
1/3 cup molasses

Steps:

  • Mix together and baste on grilled chicken or pork ribs.

Nutrition Facts : Calories 397.1, Fat 2.7, SaturatedFat 0.1, Sodium 977.9, Carbohydrate 91.1, Fiber 2.7, Sugar 65, Protein 3.3

DIJON CHICKEN



Dijon Chicken image

Chicken breasts with a Dijon mustard/white wine sauce, coated with bread crumbs and baked to perfection - with the skins on! The French flair and flavors make this dish simply 'magnifique'!

Provided by Marilyn Holmes

Categories     World Cuisine Recipes     European     French

Time 1h15m

Yield 4

Number Of Ingredients 7

4 bone-in chicken breast halves, with skin
2 teaspoons salt
2 tablespoons butter
3 cloves garlic, chopped
3 tablespoons Dijon mustard
2 tablespoons white wine
2 cups seasoned dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken with salt. In a small skillet or saucepan, saute butter, garlic, mustard, and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken.
  • Place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. Place coated chicken pieces in a lightly greased 9x13 inch baking dish.
  • Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 689.2 calories, Carbohydrate 44.4 g, Cholesterol 159.9 mg, Fat 29.9 g, Fiber 3 g, Protein 55.6 g, SaturatedFat 10.5 g, Sodium 2682.8 mg, Sugar 3.5 g

CHEF JOHN'S DIJON MUSTARD



Chef John's Dijon Mustard image

As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn't contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time P8DT40m

Yield 64

Number Of Ingredients 10

1 ½ cups white wine
1 cup water, or more as needed
⅔ cup white wine vinegar
1 yellow onion, chopped
2 cloves garlic, minced
1 cup whole yellow mustard seeds
¼ cup dry mustard
1 tablespoon garlic powder
1 teaspoon salt
4 1-pint canning jars with lids and rings

Steps:

  • Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
  • Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
  • Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
  • Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Refrigerate mustard until flavors blend, at least 1 week.

Nutrition Facts : Calories 23 calories, Carbohydrate 1.7 g, Fat 1 g, Fiber 0.5 g, Protein 0.9 g, Sodium 37.4 mg, Sugar 0.4 g

DELICIOUS HOMEMADE DIJON MUSTARD



Delicious Homemade Dijon Mustard image

Why bother with store-bought purchased expensive Dijon mustard when you can make it yourself and it tastes just as good if not better, I know I make it all the time! --- plan well ahead this mustard needs to marinate in the fridge for 2 weeks before using the longer you leave it in the fridge the better it will be!

Provided by Kittencalrecipezazz

Categories     Low Cholesterol

Time 16m

Yield 2 cups

Number Of Ingredients 7

2 cups dry white wine
1 large onion, chopped
3 garlic cloves, minced
1 cup mustard powder (4 oz)
3 tablespoons honey
1 tablespoon vegetable oil or 1 tablespoon canola oil
2 teaspoons salt

Steps:

  • In a non-stick saucepan combine the wine, onion and garlic; heat to boiling, simmer 5 minutes.
  • Cool, and discard solids.
  • Add the dry mustard to the cooked liquid, stirring constantly until smooth.
  • Blend in honey, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stirring constantly.
  • Pour into a glass jar; cool, let sit on counter at room temperature overnight.
  • Refrigerate for 2-8 weeks to age flavor before using.

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